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. 2022 Aug 10;11(16):2403. doi: 10.3390/foods11162403

Figure 10.

Figure 10

Figure 10

Characterization and enzymatic properties of rAprY and AprY. Average values from three independent experiments are presented, and all of the measurements of the enzyme activities were measured in three parallels. (a) Effects of different inhibitors on fibrinolytic activity of rAprY; (b) effects of different salt ions on the fibrinolytic activity of rAprY; (c) optimum pH of rAprY and AprY; (d) pH stability of rAprY and AprY. The residual fibrinolytic activity of the enzymes was determined after 30 min incubation of the enzymes in different pH solutions. The highest enzyme activity was defined as 100%. (e) Optimum temperature of rAprY and AprY; (f) temperature stability of rAprY and AprY. The residual fibrinolytic activity of the enzymes was determined after incubating the enzymes in water baths of different temperatures for 30 min. The highest enzyme activity was defined as 100%.